Are you ready for this?
So, it was my birthday yesterday and the man helped me come up with this recipe so I didn’t miss out on chocolate cake to celebrate….man do I love him for this!!! A couple of housekeeping notes first and I’ll move right along to the important stuff!
Stevia-based sweeteners (such as Pyure), I’ve found, don’t work well when chocolate is involved as the aftertaste is accentuated. I use xylitol as it does not have an aftertaste. Xylitol takes longer to dry out though, so your cake will be extra delicate right after baking. Make sure to keep that in mind and allow it to cool in the pan for about 30 mins.
A quick note about xylitol: Xylitol is safe for use in people, although like most sugar alcohols, it may have a mild laxative effect when eaten in large amounts or when first introduced to a diet. … Even small amounts of xylitol can cause hypoglycemia (low blood sugar), seizures, liver failure or even death in dogs.
More Information can be found on the ASPCA website.
You’ll want to use a Dutch-processed alkaline cocoa as there’s baking powder involved, using cacao won’t give the same results. My favorite is Valrhona, known to be one of (if not the) best cocoas in the world.
Ultimate Chocolate KETO Cake
- 1/2 cup almond flour super fine
- 1/4 cup golden flaxseed meal finely ground
- 1 teaspoon baking powder
- 5 tablespoons unsalted butter grass-fed
- 1/3 cup xylitol
- 1/3 cup Valrhona Pure Cocoa Powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon espresso powder or instant coffee optional (but this really brings out the flavor of the cocoa
- 2 eggs at room temperature
INSTRUCTIONS FOR THE CHOCOLATE CAKE
Each batch of cake is good for one 8-inch layer of cake. If you're building a two-layer cake adjust serving size to 12 and for three layers to 18. You guys will essentially be following our super easy brownie methodology (see video for reference). The ratios are a little different though, and there is some added flax for a more crumb-like texture.
Position a rack in the lower third of your oven and preheat to 350°F/180°C. Grease, dust with cocoa powder, and line an 8-inch cake pan, set aside.
Add almond flour, flaxseed meal and baking powder to a medium bowl. Whisk until thoroughly combined, set aside.
Add butter (or coconut oil and cream), sweetener, cocoa powder, salt and espresso powder (optional) to a large heatproof bowl. Melt over a water bath whisking constantly (or use the microwave). You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated. Remove from heat and allow the mixture to cool slightly.
Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. If you used coconut oil, you want to be sure to mix it particularly well. Add the flour mixture, whisking vigorously until fully blended (about a minute). Pour into prepared cake pan.
Bake for 15-19 minutes, or until set and a toothpick inserted comes out just clean. Check often after minute 15 to ensure your cake doesn't dry out. UPDATE: A reader reported back on hers baking faster, so check in on minute 11-13 for doneness. And if you're baking cupcakes, you'll want to do 8-13 minutes (I do 8 to keep them fudgy, just note the center collapses a bit!).
Allow to cool for at least 30 minutes in the cake pan, before transferring to a rack. It'll be particularly fragile right out of the oven if you made it with xylitol, so you need to let it set.
If you're building a layer cake, you'll want to chill the layers (well wrapped) once they've come to room temp. Because of this, I always bake the layers the day before, chill overnight, and make the frosting and layer up the cake the-day-of.
FOR THE CREAM CHEESE BUTTERCREAM FROSTING (NOT PALEO)
1 batch of frosting makes enough for a three-layer cake.
Add the butter, cream cheese and sweetener to a large bowl. Cream the mixture with your stand mixer using the paddle attachment (or with an electric mixer) until light and fluffy, about 10 minutes. You'll want to scrape the bowl every so often to ensure an even mixture. Add cocoa powder to taste, espresso powder and salt and continue to beat until fully incorporated.
Piping the frosting between the layers (no tip needed), ensures the most even distribution of frosting. And you could even do it with a ziplock bag!
The cake keeps well, stored in an airtight container in the fridge, for about 3 days. And it also freezes beautifully, just thaw it out in the fridge overnight.
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